• 3 Ratings

Mixed nuts and chocolate pieces combine to create a crunchy-sweet filling for this special occasion dessert recipe.

Source: Better Homes and Gardens
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Nut and Chocolate Chip Tart

Ingredients

Ingredient Checklist

Directions

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  • Prepare and roll out Pastry for Single-Crust Pie. Line an 11-inch tart pan with a removable bottom with pastry. Press pastry into fluted sides of tart pan and trim edges. Do not prick pastry.

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  • For filling, in a large bowl beat eggs slightly with a fork. Stir in corn syrup. Add brown sugar, melted butter, and vanilla, stirring until sugar is dissolved. Stir in nuts and the 12 cup chocolate pieces. Place pastry-lined tart pan on a baking sheet; place baking sheet on the oven rack. Carefully pour filling into tart pan. Bake pie in a 350° oven about 40 minutes or until a knife inserted near the center comes out clean; cool on a wire rack.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, cut tart into slices; transfer to dessert plates. If desired, in a small heavy saucepan melt the 13 cup chocolate pieces and shortening over very low heat. Immediately remove from heat; stir until smooth. Cool slightly. Drizzle over tart slices (see tip, page 247). Cover and chill remaining tart for up to 2 days.

Nutrition Facts (Nut and Chocolate Chip Tart)

439 calories; 23 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 80 mg cholesterol; 210 mg sodium. 76 mg potassium; 52 g carbohydrates; 2 g fiber; 37 g sugar; 6 g protein; 0 RE vitamin a; 292 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Pastry for Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1